Recap from the road
Hola, from NYC! After two sold out Sandwiches of History: A Dining Experience in Paoli, Wisconsin, it was off to New York City for the 5 Boros Bike Tour (and yes, I know boros is actually spelled boroughs but that's what the name of the event is so who am I do argue?) and, of course, Sandwiches of History: One Tasty Night happening this Wednesday, May 6th at Brooklyn Brewery (a fundraiser for Brooklyn Org). Thankfully, I get to fly home after that and enjoy four days off before I have to fly out of town again for a 10-day stint for the day job.
But enough about all that, let's get into it, shall we?
Sandwiches of History of the Last Week
Monday, April 27, 2026
Roqueburger (1963)
Tantalizing Tidbits to Tickle Your Tastebuds
Sandwich rating: 10
Plus up: None
This was a fun one. One of my favorite blue cheeses mashed with butter and cognac, then shoved into a hamburger comprised of chuck and ribeye that I ground myself. Because this is in a book compiled by Jerry (thank you!), it had the recipe for the burger but not the presentation. So I did make a few assumptions regarding not only how it was presented but which cuts of meat The London Chop House in Detroit might have used. No greats as that was a tasty burger.
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Tuesday, April 28, 2026
Frankfurter Cheese Sandwich (1964)
Metropolitan Cook Book
Sandwich rating: 6 1/2
Plus up: Dill pickle relish
Plussed up rating: 7
This was another fun one! That cheese sauce with it's mustard backbone was tasty with the chopped up frankfurter. The mayonnaise just ensured it was spreadable. Sure, it would've been nice if they had asked us to put some color on the frankfurter first but still. Plussed it up with a little dill pickle relish as it not only brings a pickley pop to the party but onions as well. Was it high brow, nope. Was it tasty? Yep.
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Wednesday, April 29, 2026
Baked Egg Sandwich De Luxe (1955)
Good Housekeeping Cook Book
Sandwich rating: 7 1/2
Plus up: Fermented Calabrian chilis and top piece of bread
Plussed up rating: 8
As you know, I am not strict when it comes to what is or is not a sandwich. I figure if it's in a cookbook about sandwiches, in a chapter on sandwiches, or has sandwich in the name, I'm in. But even I thought this one, tasty as it was, strained credulity. Still, the combo of the seasoned tomato, egg, cream, melty cheese, and scallions was nice.
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Bonus!
Within the Seven Acre Dairy in Paoli is Landmark Creamery. An award winning maker of butter and cheese. Well, as fortune would have it, when we got in, Anna Landmark was in the house and treated us to a butter and cheese tasting. Yep, you read that correctly. We tasted their salted butter, Calabrian chili with Italian herbs butter, cinnamon maple butter, and black garlic butter. I cannot convey to you how insanely good each one was. The name are deceptive. For example, the maple one was not cloyingly sweet and also had sea salt, ginger, clove, black pepper, and nutmeg in it. But, because it was impromptu, it was recorded vertically instead of horizontally so it was only shared on Instagram and TikTok. But because I like the cut of your jib, here it is on YouTube (still painfully vertical only though, sorry)
Thursday, April 30, 2026
Baked Egg Sandwich De Luxe (1912)
Mrs. Rorer's Sandwiches
Sandwich rating: 4 1/2
Plus up: Capers and Swiss cheese
Plussed up rating: 5 1/2
There aren't many sandwich recipes I haven't done from this cookbook as it was one of the early ones. Well, now that I have a cache of cooked, slice tongue from Katz's Deli in my freezer, it was time to tackle this bad boy. Unfortunately the original sandwich was just meh. Plussed up with the pickley pop of capers and little Swiss cheese helped but not enough to make me want to make it again.
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Friday, May 1, 2026
Orange Peanut Butter Sandwich (1909)
365 Orange Recipes
Sandwich rating: 7
Plus up: Trinidadian masala seasoning blend and cilantro
Plussed up rating: 7 1/2
I understand why some folks were a little dismissive of this saying that it was just a version of orange marmalade and peanut butter (which is a great combo imho). But for me it hit differently. Orange marmalade has a purposeful bitterness to it where as this was just the sweetness of orange juice and the intensity of of the zest. Which I really enjoyed. There were a bunch of ways to potentially plus this up but as usual, opted for the savory route with Trinidadian masala seasoning blend and cilantro. Tasty!
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Saturday, May 2, 2026
Foil Sandwich
A sandwich of our history
Sandwich rating: 6 1/2
Plus up: NEWKS Grillo's Dill Pickle Hot Sauce
Plussed up rating: 7
This very much felt like a 1960s/1970s sandwich. Ham, cheese, hard boiled eggs...I mean, it was a kind of "kitchen sink" recipe. Not bad though. And plussed up with a little NEWKS Grillo's Dill Pickle Hot Sauce, pretty alright indeed,
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Sunday, May 3, 2026
Salt Beef Bagel
International Sandwich Sunday
Sandwich rating: 8
Plus up: Slice of Swiss cheese
Plussed up rating: 8 1/2
Ideally, I'd of made bagels for this recipes but you know, I've got a lot going on at the moment. The 7-day brine on the meat was pretty easy once it was in the fridge. When finally cooked, it was tasty. Especially with the Colman's mustard and dill pickles. I know the plus up wasn't kosher but then again the plus up ingredients don't really adhere to rules (save for the one about not adding meat to a sandwich that doesn't have any since it would fundamentally shift the orientation of the sandwich to be around the meat.
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In The Chips with Barry
These were really nicely done Salt & Vinegar chips. A solid bite up front that gave way to to salty potato goodness.
What can I say about Chipbuts. They're easy to eat, slightly salty, and odd. After all, they're peanuts coated in potato. Southern BBQ flavored even.
I had to buy Egyptian bread for a Sandwiches of History episode a little while back and while I was browsing I happened upon these. Great grilled meat flavor if not lacking in any of the onion, tomato, and cilantro shown on the bag.
Well, that's it for last week. Next week I am hoping to share my visit to an old school cheese/sandwich shop in Monroe, Wisconsin and the last plant in America, Chalet, that makes that stinky delicious cheese, and a visit to the Mustard Museum!
Thanks for watching and reading!
Cheers,
Barry
